You might know chef Harold Dieterle as the winner of Top Chef, season one. Or, you might know him as the chef and co-owner of Perilla and Kin Shop,both in NYC's West Village. I know him because before I was an editor at BuzzFeed, I worked as one of his line cooks. Like every chef on earth, Dieterle likes to give his line cooks (and ex-line cooks) a hard time, which made this BuzzFeed Breakfast extra fun.

Having working in restaurant kitchens for the better part of two decades, Dieterle cares a lot about food. Justifiably VERY UPSET about a burnt omelet he'd seen on my Instagram feed the day before, he kicked off our morning at the BuzzFeed Test Kitchen with an impromptu tutorial on how to make the perfect (not “burnt to shit”) omelet. Here's the video, if you want to up your omelet game.

Dieterle also knows a thing or two about hangovers. “The whole idea behind this dish is, I got totally bombed on Christmas Eve one year from drinking too much eggnog,” he told BuzzFeed Life. “The next morning I was asked to make breakfast. I decided on a little hair of the dog, and we had some French toast with eggnog in it.” The version below calls for bourbon instead of rum, because eggnog season is over and bourbon maple syrup is the best thing that can happen before noon. And don't stress if you don't have challah bread. “You can use brioche,” Dieterle says. “And actually the first time I did this, I used Wonder bread.” Just be sure to get a good coat of corn flakes on each slice, and don't go light on the bourbon.

Britain

Black tea in the UK can be served on its own or with milk and/or sugar and is taken several times a day. Aim for a golden colour when pouring you milk, and for the love of God, brew the tea first.

Getty Images/iStockphoto AntiGerasim

Turkey

Turkish Coffee may be the country's most famous warm drink, but cay tea is its most popular, served with every meal, and often in between. The black tea doesn't take milk, but can be served with or without sugar and is usually brewed in a really confusing two-chamber pot.

Like this:

Chipotle just reported a 35% earnings increase in 2014. The results show just how powerful the company has become in the fast casual dining industry.

Mike Blake / Reuters

If you put $60,000 into Chipotle when it went public in 2006, you'd be a millionaire today.

The burrito giant's stock has shot up in recent months, and climbed even higher Tuesday to a record of $725 per share. It's a long way from its 2006 IPO, when its shares, initially prices at $22, doubled to $44 by the close of its first trading day.

You may have missed your chance to become a Chipotle millionaire, but the company's good run looks set to continue: in fiscal year 2014 earnings announced today, with profits up by 35% over the year prior. Same-store sales rose 16.8% over the course of the year.

Chipotle offered investors and customers more good news when it announced that while its average check increased by 8.3% last year, largely because of a menu price increase, the company had no plans for an additional price hike in 2015.

“We're not in a hurry to raise prices,” Chipotle founder Steve Ells said on an earnings call. “We always want to be accessible and affordable. We want people to be able to come to Chipotle as often as they want, as many times a week as they want.”

Ells said Chipotle's success was due in large part to the fact that it wasn't trying to be “all things to all people” or resort to “marketing gimmicks”, a clear jab at McDonald's, one of its early investors, which Chipotle has recently taken shots at in the press. Ells added that Chipotle has also resonated well with teens and millennials, more than any of its competitors.

“Chipotle has created the new fast food model,” Ells said. “Our vision is really resonating with teens, millennials, and Generation X.”

Ells cited industry research that he said shows that Chipotle is one of the most popular restaurant chains among teens and has been growing in popularity among the demographic.

“This report from 2014 ranks Chipotle as the third most popular brand among teens, up from number eight in 2013,” Ells said. “Gen X consumers were 33% more likely than average to choose Chipotle, with millennials Chipotle was even more popular. With customers in this group 75% more likely than average to choose Chipotle over other restaurants. We believe that our popularity among these younger consumers is tied to our vision and the growing interest in issues related to food and how it is raised.”

Chipotle executives on the call noted that the company opened 60 new restaurants in the fourth quarter alone, and a total of 192 throughout 2014. The company plans to open around 200 more this year.

“When we have a competitor open up right next to us we might see maybe a week of impact but then those customers come back,” Ells said. “We've never seen a competitor open up near us and take any sales away from us in a sustainable way. We have shown that you can own and operate all of your restaurants rather than franchise and still grow at a rapid rate, that you can spend more on ingredients, not less, and still serve high-quality food at reasonable prices and have industry-leading margins and returns.”